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Ingredients

• 1 or more scallop roes

• 300 g jerusalem artichokes, peeled and cut into chunks if large
• 150 g celeriac, peeled and cut into chunks
• 300 ml milk
• 1 tbsp olive oil

• 4 tbsp olive oil
• 200 g raw chorizo sausages, diced
• 1 tomato, peeled, seeds removed, finely diced

• 250 g kale
• vegetable oil, for deep-frying
• 1 pinches sugar, or to taste
• 2 tsp scallop roe powder, see above

• 8 large diver-caught scallops, roes removed, whites halved horizontally
• 1 knob butter

• 4 slices sourdough bread
• 4-5 tbsp olive oil
• 1 cloves garlic, halved
• 1 lemon, cut into wedges

Description

Paul Bloxham’s Stunning Combination Of January's Best Produce Makes An Impressive Dinner Party Starter

UK TV